Blueberry
Cornbread Muffins:
Preheat oven to 400 degrees F (200 degrees C). Place oven rack in center of oven.
Butter, or spray with a non stick cooking spray, 12 muffin
cups. Can also line the muffin cups with paper liners.

In a large
bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon
zest. Gently stir in the berries.

In another
bowl whisk together the egg, milk, and oil.

With a
rubber spatula fold the wet ingredients into the dry ingredients and stir only
until the ingredients are combined. Do not over mix the batter or tough
muffins will result.

Evenly fill
the muffin cups with batter, using two spoons or an ice
cream scoop. Bake until
lightly browned and a toothpick inserted in the
center of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire
rack and let cool for about 5 minutes
before removing from pan.

Makes 12 regular
sized muffins.

Note: If using
frozen berries you may have to bake the muffins a little longer than the stated
time.